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Barb's Rhubarb Custard Cake....SOS!
Well, I was invited to Easter Dinner today (they are Eastern Orthodox
Christian) and I offered to bring dessert. I heard they love rhubarb, so I decided to Google for Barb's Rhubarb custard cake recipe. I found it yesterday morning, have been corresponding with her about it, and I made it this morning. While it was in the oven, I decided to Google RFC and read the reviews of this cake. I remembered they were raves, and I read a few yesterday when I found the recipe. Well, for some reason, this morning when I did my search, the first recipe that came up was the one where Barb stated she originally posted an incorrect amount of sugar, it was really 1 cup of sugar, not two. Naturally, the first one I found yesterday, and therefore, the one I printed out to make this morning, called for TWO CUPS of sugar. Now, I have to say, as I was making this cake, I looked at one cup of sugar and it seemed like enough, but then again, what do I know? I've never cooked rhubarb before, so instead of following my instinct, I followed the recipe. Of course, every single recipe I pulled up this morning (once the damn thing was in the oven) called for 1 cup sugar. And I can't find the one with 2 cups online, just to prove I'm not imagining things. Anyway, there's nothing to be done now, I really wish I had noticed two different recipes yesterday, but the bottom line is: Has anyone made this thing with 2 cups of sugar? And how was it if you did? Or should I just dump this in the garbage and run over to the market and pick up a Mrs Smiths pie and call it a day? So much for "tried and true". I shoulda made the f%$&ing pie recipe from Everyday Food. |
On Sun, 01 May 2005 11:02:19 -0400, Sheryl Rosen wrote:
> Has anyone made this thing with 2 cups of sugar? And how was it if you did? > > Or should I just dump this in the garbage and run over to the market and > pick up a Mrs Smiths pie and call it a day? Why don't you taste it before you toss it out? Rhubarb is VERY tart! Couldn't you serve it with unsweetened whipped cream? That should counter-act too much sugar. |
Dog3 wrote on 01 May 2005 in rec.food.cooking
> Hmmm... decisions, decisions. I would cut a very small sliver of > cake and taste it. If it's too sweet, go buy the pie. If the cake > is good, take it to the Easter bash and explain to the > host/hostess you had to taste it because you thought you may have > made an error on the recipe while making the cake. > > Michael > I agree with Michael, Taste test and explain. With the many rave reviews of the cake tasting so good...the hostess understand the abnormal situation. But a small small sliver...so the hostess won't think she is getting slighted. It kinda goes with friends...they will understand this kinda thing. -- No Bread Crumbs were hurt in the making of this Meal. Type 2 Diabetic Since Aug 2004 1AC- 7.2, 7.3, 5.5, 5.6 mmol Weight from 265 down to 219 lbs. and dropping. Continuing to be Manitoban |
On Sun 01 May 2005 08:02:19a, Sheryl Rosen wrote in rec.food.cooking:
> Well, I was invited to Easter Dinner today (they are Eastern Orthodox > Christian) and I offered to bring dessert. > > I heard they love rhubarb, so I decided to Google for Barb's Rhubarb > custard cake recipe. > > I found it yesterday morning, have been corresponding with her about it, > and I made it this morning. > > While it was in the oven, I decided to Google RFC and read the reviews > of this cake. I remembered they were raves, and I read a few yesterday > when I found the recipe. > > Well, for some reason, this morning when I did my search, the first > recipe that came up was the one where Barb stated she originally posted > an incorrect amount of sugar, it was really 1 cup of sugar, not two. If the cake doesn'y fall, it'll be fine. -- Wayne Boatwright *¿* ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 |
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On Sun 01 May 2005 09:41:26a, Sheryl Rosen wrote in rec.food.cooking:
> Wayne Boatwright at wrote on 5/1/05 12:36 PM: > >> On Sun 01 May 2005 08:02:19a, Sheryl Rosen wrote in rec.food.cooking: >> >>> >>> Well, for some reason, this morning when I did my search, the first >>> recipe that came up was the one where Barb stated she originally >>> posted an incorrect amount of sugar, it was really 1 cup of sugar, not >>> two. >> >> If the cake doesn'y fall, it'll be fine. > > why would it fall??? Cakes baked with twice as much sugar as called for will typically fall. The structure fails. > Once again, no one answers the question. > "Has anyone made it with the 2 cups of sugar?" I haven't baked either way. > No. > Ok, thanks. > > Gee, I could taste it. No kidding. > Obviously, if I wanted to do that, I would have. > I'm not showing up at someone's house with a cake that a sliver's been > taken out of. Friends or not. I didn't suggest that. If it didn't fall, it should be fine. Rhubarb is very tart and would offset the sweetness. > It's going in the garbage. 'tis a pity! > I'm stopping at the bakery on the way. Your friends will miss the best part...your cake. Now, maybe you can unknot your drawers! -- Wayne Boatwright *¿* ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 |
Wayne Boatwright wrote:
> > >> If the cake doesn'y fall, it'll be fine. > > > > why would it fall??? > > Cakes baked with twice as much sugar as called for will typically fall. > The structure fails. Don't cakes with a lot of sugar usually also have a lot of egg? |
Sheryl Rosen wrote on 01 May 2005 in rec.food.cooking
> It's going in the garbage. > > I'm stopping at the bakery on the way. > But homemade shows you care...and you took the time. And usually tastes better. But if you feel that strongly at least taste it first before chucking it. -- No Bread Crumbs were hurt in the making of this Meal. Type 2 Diabetic Since Aug 2004 1AC- 7.2, 7.3, 5.5, 5.6 mmol Weight from 265 down to 219 lbs. and dropping. Continuing to be Manitoban |
On Sun 01 May 2005 11:08:27a, Dave Smith wrote in rec.food.cooking:
> Wayne Boatwright wrote: > >> >> >> If the cake doesn'y fall, it'll be fine. >> > >> > why would it fall??? >> >> Cakes baked with twice as much sugar as called for will typically fall. >> The structure fails. > > Don't cakes with a lot of sugar usually also have a lot of egg? If it's intentional. -- Wayne Boatwright *¿* ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 |
Sheryl Rosen > wrote:
> Wayne Boatwright at wrote on 5/1/05 12:36 PM: > > > On Sun 01 May 2005 08:02:19a, Sheryl Rosen wrote in rec.food.cooking: > > > >> > >> Well, for some reason, this morning when I did my search, the first > >> recipe that came up was the one where Barb stated she originally posted > >> an incorrect amount of sugar, it was really 1 cup of sugar, not two. > > > > If the cake doesn'y fall, it'll be fine. > > why would it fall??? > > Once again, no one answers the question. > "Has anyone made it with the 2 cups of sugar?" > > No. > Ok, thanks. Charming. serene -- http://serenejournal.livejournal.com http://www.jhuger.com |
"Sheryl Rosen" > wrote in message ... > Wayne Boatwright at wrote on 5/1/05 12:36 PM: > >> On Sun 01 May 2005 08:02:19a, Sheryl Rosen wrote in rec.food.cooking: >> >>> >>> Well, for some reason, this morning when I did my search, the first >>> recipe that came up was the one where Barb stated she originally posted >>> an incorrect amount of sugar, it was really 1 cup of sugar, not two. >> >> If the cake doesn'y fall, it'll be fine. > > why would it fall??? > > Once again, no one answers the question. > "Has anyone made it with the 2 cups of sugar?" > > No. > Ok, thanks. > > Gee, I could taste it. No kidding. > Obviously, if I wanted to do that, I would have. > I'm not showing up at someone's house with a cake that a sliver's been > taken > out of. Friends or not. > > It's going in the garbage. > > I'm stopping at the bakery on the way. > ================ Nooooooooooooooo... don't throw it out! Take it. Warn the hostess that it might be a little sweet if you want (but against rhubarb chances are it will be fine). If it really bothers you take a back up dessert. Is your cake the only dessert for the function? It'll be fine. Don't sweat it. Ummm... is the cake round or square? If it's square you could easily trim off a sliver down one side or if round, slice off a bit of the top or bottom just as you would to level it... Just a thought. The answer to your question is no - I have not doubled the amount of sugar called for but I have one and one-halfed it because I didn't believe the amount was correct (and 1 1/2 was PERFECT!). Cyndi |
On Sun, 01 May 2005 16:33:03 GMT, Dog3 > wrote:
>Monsur Fromage du Pollet > wrote in : > >> Dog3 wrote on 01 May 2005 in rec.food.cooking >> >>> Hmmm... decisions, decisions. I would cut a very small sliver of >>> cake and taste it. If it's too sweet, go buy the pie. If the cake >>> is good, take it to the Easter bash and explain to the >>> host/hostess you had to taste it because you thought you may have >>> made an error on the recipe while making the cake. >>> >>> Michael >>> >> >> I agree with Michael, Taste test and explain. With the many rave >> reviews of the cake tasting so good...the hostess understand the >> abnormal situation. But a small small sliver...so the hostess won't >> think she is getting slighted. >> >> It kinda goes with friends...they will understand this kinda thing. > >My thoughts exactly. A host/hostess will most likely appreciate the 'test' >tasting to make certain the dish is at least edibile. As you said, a very >small, miniscule sliver to taste it beforehand. > I don't know if I agree that a hostess would want to know that a sliver was taken out of a cake. But another way to deal with taking a piece would be to pre-cut the cake into servings and arrange on a plate. Perhaps drizzle with a colorful berry sauce or some other type of garnish to make it look "presented." If I recall, I don't remember that the custard of this cake was so runny that that wouldn't work. Perhaps chilling would firm it up even more. Sue(tm) Lead me not into temptation... I can find it myself! |
On Sun, 01 May 2005 12:41:26 -0400, Sheryl Rosen
> wrote: >Wayne Boatwright at wrote on 5/1/05 12:36 PM: > >> On Sun 01 May 2005 08:02:19a, Sheryl Rosen wrote in rec.food.cooking: >> >>> >>> Well, for some reason, this morning when I did my search, the first >>> recipe that came up was the one where Barb stated she originally posted >>> an incorrect amount of sugar, it was really 1 cup of sugar, not two. >> >> If the cake doesn'y fall, it'll be fine. > >why would it fall??? > >Once again, no one answers the question. >"Has anyone made it with the 2 cups of sugar?" > >No. >Ok, thanks. <rest of snippy note snipped> We're all sorry that you are having problems with the cake, but it's not our fault. Listen, this has happened before. You ask a question and others reply but not to the question you asked. Then you get ****ed, toss off a sarcastic response, and can't deal with the consequences. By now you should know what to expect; even if people don't know the answer to your question, they will try to help. Apparently you don't like that. So here's a suggestion- the next time you want a specific question answered, and you don't want to read anything that others have to say, put a notice in your post saying "Don't bother to respond if you cannot answer the following question...." It will save others the bother of giving suggestions to someone who doesn't want to read other responses and can't just say "thanks for the suggestions." or even just ignoring them. Sue(tm) Lead me not into temptation... I can find it myself! |
On Sun 01 May 2005 01:29:36p, Curly Sue wrote in rec.food.cooking:
> > Listen, this has happened before. You ask a question and others reply > but not to the question you asked. Then you get ****ed, toss off a > sarcastic response, and can't deal with the consequences. > > By now you should know what to expect; even if people don't know the > answer to your question, they will try to help. Apparently you don't > like that. > > So here's a suggestion- the next time you want a specific question > answered, and you don't want to read anything that others have to say, > put a notice in your post saying "Don't bother to respond if you > cannot answer the following question...." > > It will save others the bother of giving suggestions to someone who > doesn't want to read other responses and can't just say "thanks for > the suggestions." or even just ignoring them. > > Sue(tm) > Lead me not into temptation... I can find it myself! > Thanks, Sue, for saying what needed to be said. -- Wayne Boatwright *¿* ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 |
On Sun 01 May 2005 03:16:54p, Dog3 wrote in rec.food.cooking:
> (Curly Sue) wrote in > : > >> On Sun, 01 May 2005 16:33:03 GMT, Dog3 > wrote: >> >>>Monsur Fromage du Pollet > wrote in : >>> >>>> Dog3 wrote on 01 May 2005 in rec.food.cooking >>>> >>>>> Hmmm... decisions, decisions. I would cut a very small sliver of >>>>> cake and taste it. If it's too sweet, go buy the pie. If the cake >>>>> is good, take it to the Easter bash and explain to the >>>>> host/hostess you had to taste it because you thought you may have >>>>> made an error on the recipe while making the cake. >>>>> >>>>> Michael >>>>> >>>> >>>> I agree with Michael, Taste test and explain. With the many rave >>>> reviews of the cake tasting so good...the hostess understand the >>>> abnormal situation. But a small small sliver...so the hostess won't >>>> think she is getting slighted. >>>> >>>> It kinda goes with friends...they will understand this kinda thing. >>> >>>My thoughts exactly. A host/hostess will most likely appreciate the >>>'test' tasting to make certain the dish is at least edibile. As you >>>said, a very small, miniscule sliver to taste it beforehand. >>> >> >> I don't know if I agree that a hostess would want to know that a >> sliver was taken out of a cake. But another way to deal with taking >> a piece would be to pre-cut the cake into servings and arrange on a >> plate. Perhaps drizzle with a colorful berry sauce or some other type >> of garnish to make it look "presented." >> >> If I recall, I don't remember that the custard of this cake was so >> runny that that wouldn't work. Perhaps chilling would firm it up even >> more. >> >> Sue(tm) >> Lead me not into temptation... I can find it myself! >> > > I would not do this myself. The host/hostess may have their own idea(s) > and china to serve the dessert. Of course if it is just close friends > and family at the gathering, no one would care. Except my mother of > course ;) > > Michael I don't think your mother was on the guest list. :-) -- Wayne Boatwright *¿* ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 |
On Sun 01 May 2005 03:18:26p, Dog3 wrote in rec.food.cooking:
> Sheryl Rosen > wrote in > : > >> Wayne Boatwright at wrote on 5/1/05 12:36 PM: >> >>> On Sun 01 May 2005 08:02:19a, Sheryl Rosen wrote in >>> rec.food.cooking: >>> >>>> >>>> Well, for some reason, this morning when I did my search, the first >>>> recipe that came up was the one where Barb stated she originally >>>> posted an incorrect amount of sugar, it was really 1 cup of sugar, >>>> not two. >>> >>> If the cake doesn'y fall, it'll be fine. >> >> why would it fall??? >> >> Once again, no one answers the question. >> "Has anyone made it with the 2 cups of sugar?" >> >> No. >> Ok, thanks. >> >> Gee, I could taste it. No kidding. >> Obviously, if I wanted to do that, I would have. >> I'm not showing up at someone's house with a cake that a sliver's been >> taken out of. Friends or not. >> >> It's going in the garbage. >> >> I'm stopping at the bakery on the way. >> >> > > Well, at least taste it before you pitch it. Maybe you will get a > pleasant surprise and have the cake all to yourself ;) > > Michael <- would gnaw off an arm to taste a scratch made cake laden with > sugar I think Sheryl is just going through one of her "snit" moods again. When something goes wrong for her, it makes her feel better to lash out even if she knows it's her fault. She doesn't usually really want advice. But, then, I'm sure you already know that. Having said all that, I really like Sheryl, but I wish she wouldn't behave this way. -- Wayne Boatwright *¿* ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 |
On Sun, 01 May 2005 22:16:54 GMT, Dog3 wrote:
> I would not do this myself. The host/hostess may have their own idea(s) > and china to serve the dessert. Of course if it is just close friends and > family at the gathering, no one would care. Except my mother of course ;) It doesn't have to be presented on the table as a whole cake. Precut it and move the slices around to put some space between them. |
On Sun, 01 May 2005 14:02:40 -0500, zxcvbob wrote:
> Why did you bother asking the question? Just so you could yell at Wayne > and Michael when they suggested you taste it and see? > > Throwing it away seems kind of stupid. That's Sheryl Rosen (or catmandy, depending on her mood) for you. > > Be sure and tell the hostess, when you show up with a supermarket pie, > that you baked a fresh rhubarb custard cake and then threw it away > rather than bring it because it *might* have been too sweet. I'm sure > she'll appreciate that. :) She probably told them the entire story, more than once. |
On 2 May 2005 00:27:22 +0200, Wayne Boatwright wrote:
> Having said all that, I really like Sheryl, but I wish she wouldn't behave > this way. Your Sheryl is my Sheldon. |
On Sun 01 May 2005 05:40:09p, sf wrote in rec.food.cooking:
> On Sun, 01 May 2005 14:02:40 -0500, zxcvbob wrote: > >> Why did you bother asking the question? Just so you could yell at >> Wayne and Michael when they suggested you taste it and see? >> >> Throwing it away seems kind of stupid. > > That's Sheryl Rosen (or catmandy, depending on her mood) for you. >> >> Be sure and tell the hostess, when you show up with a supermarket pie, >> that you baked a fresh rhubarb custard cake and then threw it away >> rather than bring it because it *might* have been too sweet. I'm sure >> she'll appreciate that. > >:) > She probably told them the entire story, more than once. I'm sure she included how rude the posters on r.f.c. were as well. -- Wayne Boatwright *¿* ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 |
On Sun 01 May 2005 05:43:20p, sf wrote in rec.food.cooking:
> On 2 May 2005 00:27:22 +0200, Wayne Boatwright wrote: > >> Having said all that, I really like Sheryl, but I wish she wouldn't >> behave this way. > > Your Sheryl is my Sheldon. Gotcha. But I don't think that Sheryl's behavior is quite as vile. -- Wayne Boatwright *¿* ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 |
In article > , Dog3
> wrote: > My thoughts exactly. A host/hostess will most likely appreciate the > 'test' tasting to make certain the dish is at least edibile. It's called "quality control." Entirely acceptable for the heathens in the midwest. "-) -- -Barb, <http://www.jamlady.eboard.com> Updated in late-April. "I read recipes the way I read science fiction: I get to the end and say,'Well, that's not going to happen.'" - Comedian Rita Rudner, performance at New York, New York, January 10, 2005. |
On Sun 01 May 2005 05:56:31p, Melba's Jammin' wrote in rec.food.cooking:
> In article > , Dog3 > > wrote: > >> My thoughts exactly. A host/hostess will most likely appreciate the >> 'test' tasting to make certain the dish is at least edibile. > > It's called "quality control." Entirely acceptable for the heathens in > the midwest. "-) But good lord, Barb... Sheryl's in the east. She might be imprisoned for such an offense! ;-) Not to mention it being such a social gaff. -- Wayne Boatwright *¿* ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 |
On Sun 01 May 2005 06:04:22p, Dog3 wrote in rec.food.cooking:
> Melba's Jammin' > wrote in news:thisisbogus- > : > >> In article > , Dog3 >> > wrote: >> >>> My thoughts exactly. A host/hostess will most likely appreciate the >>> 'test' tasting to make certain the dish is at least edibile. >> >> It's called "quality control." Entirely acceptable for the heathens in >> the midwest. "-) > > Are you a heathen too :) > > Michael <- total heathen but has good manners and knows all of his forks, > spoons, knives and even the fish fork and shrimp fork. But what about the marrow spoon, Michael? Do you know about the marrow spoon? You never know when marrow bones might be served! :-) -- Wayne Boatwright *¿* ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 |
On Sun 01 May 2005 06:14:02p, Dog3 wrote in rec.food.cooking:
> Wayne Boatwright > wrote in > : > >> On Sun 01 May 2005 06:04:22p, Dog3 wrote in rec.food.cooking: >> >>> Melba's Jammin' > wrote in news:thisisbogus- >>> : >>> >>>> In article > , Dog3 >>>> > wrote: >>>> >>>>> My thoughts exactly. A host/hostess will most likely appreciate the >>>>> 'test' tasting to make certain the dish is at least edibile. >>>> >>>> It's called "quality control." Entirely acceptable for the heathens >>>> in the midwest. "-) >>> >>> Are you a heathen too :) >>> >>> Michael <- total heathen but has good manners and knows all of his >>> forks, spoons, knives and even the fish fork and shrimp fork. >> >> But what about the marrow spoon, Michael? Do you know about the >> marrow spoon? You never know when marrow bones might be served! :-) >> > > No, I do not know about the marrow spoon. OTOH, I've got the sorbet spoon > down pat ;) > > Michael > God bless ya, yer a quick study, aren't ya? :-) -- Wayne Boatwright *¿* ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 |
Dog3 wrote on 01 May 2005 in rec.food.cooking
> Michael <- total heathen but has good manners and knows all of his > forks, spoons, knives and even the fish fork and shrimp fork. > You might know them...but I named mine...suzie, billy, mortimer etc... -- No Bread Crumbs were hurt in the making of this Meal. Type 2 Diabetic Since Aug 2004 1AC- 7.2, 7.3, 5.5, 5.6 mmol Weight from 265 down to 219 lbs. and dropping. Continuing to be Manitoban |
Monsur Fromage du Pollet wrote: > Dog3 wrote on 01 May 2005 in rec.food.cooking > > > Michael <- total heathen but has good manners and knows all of his > > forks, spoons, knives and even the fish fork and shrimp fork. > > > > You might know them...but I named mine...suzie, billy, mortimer etc... Yeah, but... you don't know billy and mortimer like Michael *knows* them. hehe Sheldon |
Wayne Boatwright wrote:. > Now, maybe you can unknot your drawers! Don't bet on it :-) -- Best Greg |
Dave Smith wrote: > Wayne Boatwright wrote: > > > > > >> If the cake doesn'y fall, it'll be fine. > > > > > > why would it fall??? > > > > Cakes baked with twice as much sugar as called for will typically fall. > > The structure fails. > > Don't cakes with a lot of sugar usually also have a lot of egg? > Of course as a courtesy the OP could have printed out the recipe they used. But of course they did not...so I really wonder what sort of "help" they expect to receive? -- Bet Greg |
sf wrote: > On Sun, 01 May 2005 14:02:40 -0500, zxcvbob wrote: > > > Why did you bother asking the question? Just so you could yell at Wayne > > and Michael when they suggested you taste it and see? > > > > Throwing it away seems kind of stupid. > > That's Sheryl Rosen (or catmandy, depending on her mood) for you. > > > > Be sure and tell the hostess, when you show up with a supermarket pie, > > that you baked a fresh rhubarb custard cake and then threw it away > > rather than bring it because it *might* have been too sweet. I'm sure > > she'll appreciate that. > > :) > She probably told them the entire story, more than once. > I've only been reading this thread for five minutes and I'm sick of it already :-) I've done similar boo - boos before but unless the dish is *really* dire I'll take it along. At the very worst we'll at least have a good laff over it. More often than not it will be somewhat edible, and some would not even notice the "mistake" if it weren't mentioned... I'd certainly never set myself up as a victim over such a trivial matter. Some folx just like to wallow in drama I guess... -- Best Greg |
On Sun 01 May 2005 08:02:11p, Gregory Morrow wrote in rec.food.cooking:
> Of course as a courtesy the OP could have printed out the recipe they > used. But of course they did not...so I really wonder what sort of > "help" they expect to receive? She apparently expected everyone on r.f.c. to have memorized Barb's recipe. -- Wayne Boatwright *¿* ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 |
Wayne Boatwright wrote: > On Sun 01 May 2005 05:40:09p, sf wrote in rec.food.cooking: > > > On Sun, 01 May 2005 14:02:40 -0500, zxcvbob wrote: > > > >> Why did you bother asking the question? Just so you could yell at > >> Wayne and Michael when they suggested you taste it and see? > >> > >> Throwing it away seems kind of stupid. > > > > That's Sheryl Rosen (or catmandy, depending on her mood) for you. > >> > >> Be sure and tell the hostess, when you show up with a supermarket pie, > >> that you baked a fresh rhubarb custard cake and then threw it away > >> rather than bring it because it *might* have been too sweet. I'm sure > >> she'll appreciate that. > > > >:) > > She probably told them the entire story, more than once. > > I'm sure she included how rude the posters on r.f.c. were as well. > If you've been here for any length of time at all Wayne you'll know that what "sf" says is gospel truth :-) -- Best Greg |
On Sun 01 May 2005 08:10:54p, Gregory Morrow wrote in rec.food.cooking:
> > Wayne Boatwright wrote: > >> On Sun 01 May 2005 05:40:09p, sf wrote in rec.food.cooking: >> > She probably told them the entire story, more than once. >> >> I'm sure she included how rude the posters on r.f.c. were as well. >> > > > If you've been here for any length of time at all Wayne you'll know that > what "sf" says is gospel truth :-) > Yes, I would agree with that, Greg. You get everything unvarnished from sf. -- Wayne Boatwright *¿* ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 |
Wayne Boatwright wrote: > She apparently expected everyone on r.f.c. to have memorized Barb's recipe. > I know. Then the OP is lashing out at everyone because no "help" is forthcoming, they have to set themselves up as a "victim". Instead of "defusing" the sitch by saying something like "Hey, I'm sorry, I've been tensed up" or some such this person will simply bail on the whole thread and in a short time will start up the same behavior anew...stomping their feet and holding their breath all the while no doubt. At least it's nice to know that in this day and age when a "pound" can of coffee is twelve ounces and the Plaza Hotel is being turned into condos that some things *never* change :-) -- Best Greg |
On 2 May 2005 06:26:54 +0200, Wayne Boatwright
> wrote: > >LOL! The twelve ounce "pound" I can deal with; Sheryl's constancy I can >deal with; the demise of the Plaza as one of the grandest hotels is a huge >hurt and disappointment! :-( > Cheer up Bucko, it's not that bad! http://www.nynewsday.com/news/local/...azaflash.flash Sue(tm) Lead me not into temptation... I can find it myself! |
On Sun 01 May 2005 08:44:47p, Gregory Morrow wrote in rec.food.cooking:
> > Wayne Boatwright wrote: > >> She apparently expected everyone on r.f.c. to have memorized Barb's >> recipe. >> > > > I know. Then the OP is lashing out at everyone because no "help" is > forthcoming, they have to set themselves up as a "victim". > > Instead of "defusing" the sitch by saying something like "Hey, I'm > sorry, I've been tensed up" or some such this person will simply bail on > the whole thread and in a short time will start up the same behavior > anew...stomping their feet and holding their breath all the while no > doubt. > > At least it's nice to know that in this day and age when a "pound" can > of coffee is twelve ounces and the Plaza Hotel is being turned into > condos that some things *never* change :-) LOL! The twelve ounce "pound" I can deal with; Sheryl's constancy I can deal with; the demise of the Plaza as one of the grandest hotels is a huge hurt and disappointment! :-( -- Wayne Boatwright *¿* ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 |
On Sun 01 May 2005 09:22:03p, Curly Sue wrote in rec.food.cooking:
> On 2 May 2005 06:26:54 +0200, Wayne Boatwright > > wrote: >> >>LOL! The twelve ounce "pound" I can deal with; Sheryl's constancy I can >>deal with; the demise of the Plaza as one of the grandest hotels is a huge >>hurt and disappointment! :-( >> > Cheer up Bucko, it's not that bad! > http://www.nynewsday.com/news/local/...azaflash.flash > > Sue(tm) > Lead me not into temptation... I can find it myself! > Thanks, Sue. I haven't read it all yet, but this is a great site for the Plaza. I think I may feel better! :-) -- Wayne Boatwright *¿* ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 |
Hi All,
If anyone could pass along the recipe for Rhubarb Custard Custard Cake, I would great appreciate. My rhubarb is coming up & I would like to try some new recipes. Thanks in advance, Joan Sheryl Rosen wrote: > Well, I was invited to Easter Dinner today (they are Eastern Orthodox > Christian) and I offered to bring dessert. > > I heard they love rhubarb, so I decided to Google for Barb's Rhubarb custard > cake recipe. > > I found it yesterday morning, have been corresponding with her about it, and > I made it this morning. > > While it was in the oven, I decided to Google RFC and read the reviews of > this cake. I remembered they were raves, and I read a few yesterday when I > found the recipe. > > Well, for some reason, this morning when I did my search, the first recipe > that came up was the one where Barb stated she originally posted an > incorrect amount of sugar, it was really 1 cup of sugar, not two. > > Naturally, the first one I found yesterday, and therefore, the one I printed > out to make this morning, called for TWO CUPS of sugar. Now, I have to say, > as I was making this cake, I looked at one cup of sugar and it seemed like > enough, but then again, what do I know? I've never cooked rhubarb before, so > instead of following my instinct, I followed the recipe. > > Of course, every single recipe I pulled up this morning (once the damn thing > was in the oven) called for 1 cup sugar. And I can't find the one with 2 > cups online, just to prove I'm not imagining things. > > Anyway, there's nothing to be done now, I really wish I had noticed two > different recipes yesterday, but the bottom line is: > > Has anyone made this thing with 2 cups of sugar? And how was it if you did? > > Or should I just dump this in the garbage and run over to the market and > pick up a Mrs Smiths pie and call it a day? > > So much for "tried and true". > I shoulda made the f%$&ing pie recipe from Everyday Food. |
In article .com>,
"JoanJet" > wrote: > Hi All, > If anyone could pass along the recipe for Rhubarb Custard Custard Cake, > I would great appreciate. My rhubarb is coming up & I would like to try > some new recipes. > Thanks in advance, > Joan I just did - recipe is in the subject line. Pay attention to the pan size and don't chop the rhubarb too fine -- I prefer about 3/4" slices. (And Custard is in the recipe title only once.) -- -Barb, <http://www.jamlady.eboard.com> Updated in late-April. "I read recipes the way I read science fiction: I get to the end and say,'Well, that's not going to happen.'" - Comedian Rita Rudner, performance at New York, New York, January 10, 2005. |
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